Homemade Spelt Pretzel Bites with Cinnamon Sugar

Spelt cinnamon sugar pretzel bites start the same way classic soft pretzels do, with a short boil in baking soda water before baking. That step is what gives them the chewy, slightly shiny crust under all that cinnamon sugar.

Spelt flour has less gluten than regular bread flour, so the dough stays a bit more delicate. Knead it just until smooth, about 6 to 8 minutes, and stop there. Overworking it tears the dough instead of strengthening it.

Once baked, these come out deep golden brown and smell like a soft pretzel stand. Brushing them with melted butter while warm helps the cinnamon sugar stick in an even layer instead of falling off in clumps.

They work as a snack, a lunchbox filler, or something to put out for a casual gathering. The dough comes together in one bowl and the whole batch bakes in under 15 minutes.

Why You'll Love This Recipe

Spelt flour gives the bites a nutty, slightly denser chew
One bowl of dough, no stand mixer required
Baking soda bath gives real pretzel flavor and color
Ready to eat warm in under 2 hours start to finish

Hands tossing warm baked spelt pretzel bites in a bowl of cinnamon sugar with a baking sheet in the background

Ingredient Notes

Light spelt flour: Use white or light spelt flour, not whole spelt, so the dough stays soft. Whole spelt works but makes denser, heavier bites.
Instant yeast: Instant yeast skips the proofing step in warm water. Active dry yeast works too, just proof it in the warm milk for 8 minutes first until foamy.
Baking soda: This is what gives pretzels their brown crust and chew. Skip it and the bites bake up pale and bready instead of pretzel-like.
Ground cinnamon: Use fresh ground cinnamon if you have it, older cinnamon tastes flat. Mix it into the sugar before the bites come out so it's ready to toss right away.
Unsalted butter: Melted butter goes into the dough and again as a coating after baking. Salted butter works, just cut the added salt in the dough by half.

Plate of cinnamon sugar spelt pretzel bites served with coffee and honey on a marble table in morning light

Prep Time 25 mins

Cook Time 15 mins

Rest Time 60 mins

Total Time 1 hr 40 mins

Cooking Method: Oven

Cuisine: American

Courses: snack

Difficulty: Medium

Cooking Temp: 220 C

Servings: 6

Estimated Cost: 0.65

Calories: 235

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten (spelt), Vegetarian

Description

These pretzel bites use spelt flour for a nuttier dough, get a quick baking soda bath for that classic pretzel chew, then finish in warm cinnamon sugar right out of the oven.

Ingredients

Dough

400 g Light spelt flour (plus extra for dusting)
7 g Instant yeast (1 packet)
30 g Granulated sugar (divided)
6 g Salt (about 1 tsp)
240 ml Warm milk (about 110 F / 43 C)
30 g Unsalted butter (melted, slightly cooled)

Baking soda bath

2000 ml Water (about 8 cups)
60 g Baking soda (about 1/3 cup)

Cinnamon sugar coating

60 g Unsalted butter (melted, for brushing)
100 g Granulated sugar
2 tbsp Ground cinnamon

Instructions

Make the dough

1
Warm the milk to about 110 F / 43 C, whisk in the yeast and 1 tbsp of the sugar, and let it sit 5 to 8 minutes until foamy.
2
In a large bowl, mix the spelt flour, salt, and remaining sugar.
3
Add the yeast mixture and melted butter, and mix until a shaggy dough forms.
4
Turn out and knead 6 to 8 minutes until smooth and elastic. Stop as soon as it's smooth, spelt dough tears if you overwork it.
5
Place the dough in an oiled bowl, cover, and let rest 45 to 60 minutes until roughly doubled.

Shape and boil

6
Heat the oven to 220 C / 425 F and line 2 sheet pans with parchment.
7
Bring the water to a boil in a large pot, then add the baking soda slowly, it will fizz up.
8
Divide the dough into 4 pieces. Roll each into a rope about 1.5 cm thick, then cut into 2.5 cm (1 inch) bites.
9
Boil the bites in small batches of 6 to 8 for 20 to 30 seconds each, then lift out with a slotted spoon onto the sheet pans.

Bake and coat

10
Bake 12 to 14 minutes until deep golden brown all over.
11
While still warm, brush the bites with melted butter.
12
Toss the buttered bites in the cinnamon sugar mixture right away so it sticks in an even layer. Serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 235kcal

% Daily Value *
Total Fat 8g13%
Saturated Fat 4.5g23%
Cholesterol 18mg6%
Sodium 410mg18%
Potassium 140mg4%
Total Carbohydrate 38g13%
Dietary Fiber 3g12%
Sugars 13g
Protein 6g12%

Vitamin A 180 IU
Calcium 35 mg
Iron 1.6 mg
Vitamin D 5 IU
Vitamin E 0.3 mg
Vitamin K 1 mcg
Thiamin 0.2 mg
Riboflavin 0.15 mg
Niacin 1.8 mg
Vitamin B6 0.1 mg
Folate 25 mcg
Vitamin B12 0.1 mcg
Phosphorus 110 mg
Magnesium 30 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Keep kneading time under 8 minutes, spelt dough tears past that point
Add baking soda to boiling water slowly, it fizzes up fast
Coat bites in cinnamon sugar within 2 minutes of baking for it to stick
Boil in small batches of 6 to 8 bites so water stays hot

Keywords: spelt pretzel bites, cinnamon sugar pretzel bites, spelt pretzels, homemade pretzel bites, spelt snack recipe

Equipment

stand mixer or large mixing bowl
large pot for boiling
slotted spoon
2 sheet pans
parchment paper
pastry brush

Tips

Warm the milk to about 110 F / 43 C, hotter than that kills the yeast before it starts working
Stop kneading once the dough is smooth, spelt tears if you overwork it past 8 minutes
Add the baking soda to the water slowly, it fizzes hard when it hits boiling water
Boil the bites in small batches so the water temperature doesn't drop and they cook evenly
Toss the bites in cinnamon sugar within 2 minutes of pulling them from the oven while the butter is still warm

Variations

Skip the cinnamon sugar and brush with melted butter plus flaky salt for a savory version
Swap half the cinnamon sugar for cocoa powder mixed with sugar for a chocolate twist
Add 1 tsp of orange zest to the dough for a citrus note under the cinnamon coating

Storage and Reheating

Store cooled pretzel bites in an airtight container at room temperature for up to 2 days. The cinnamon sugar coating softens a little by day 2 but the chew stays intact.

For longer storage, freeze the plain baked bites (before coating) for up to 2 months in a freezer bag. Thaw at room temperature, then warm in a 175 C / 350 F oven for 5 minutes before tossing in fresh melted butter and cinnamon sugar.

To reheat already-coated bites, warm them in a 160 C / 320 F oven for 4 to 5 minutes. Microwaving works in a pinch but the crust turns soft instead of staying chewy.

Serving Suggestions

Serve these warm with a side of cream cheese glaze or plain vanilla yogurt for dipping. A small bowl of extra cinnamon sugar on the side lets people re-coat any bite that's gone light.

They work well on a brunch table next to fresh fruit and coffee, or packed into a lunchbox as a change from regular bread. For a gathering, pile them into a basket lined with a kitchen towel so they stay warm longer.

Leftover bites, split and toasted, are good under a spoonful of stewed apples for a quick dessert.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-cinnamon-sugar-pretzel-bites/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!